Profile: The refined gourmand knows fennel pollen. No one wonders about hand harvesting or its porcelain-fragile scent. Its flavor is best enjoyed atop a serving of freshly prepared pasta in a light lemon-cream sauce.
This culinary herb has various uses. The roots are utilized medicinally. The sweet and soft bulb is sliced into salads, pickled, or roasted. To finish and flavor delicate drinks, the flowers are used. The seeds are used in cooking and as a digestive and breath refresher.
Use wild fennel flower powder as a garnish. Drizzle it over pasta in cream or white wine sauce, salads, roasted root vegetables, farro, roasted pork, seared scallops and white fish, etc. The pollen is now employed as a decoration and finisher in chocolate and candy production, especially truffles and caramels. Finally, fennel pollen is used in Chinese cooking. Fennel pollen pairs beautifully with star anise, cinnamon, garlic, and Szechuan pepper in steamed buns, seafood, and stir-fries.
|Shelf Life:||2 Years.|
|Basic Prep:||Ready to use as is, no preparation is required.|
|Ways To Use:||Fennel pollen can be used as a dry rub, a finishing spice on fish, or in place of saffron in risotto, pasta, or rice dishes.|
|Country of Origin:||United States|
|Taste & Aroma:||Sweet|
|Cuisine:||Asian, Chinese, Italian, Mediterranean, Scandinavian|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|